How does particle size influence caking in lactose powder?

Abstract

Particle size distribution (PSD) is known to influence product properties such as flowability and compressibility. When producing crystalline lactose, different steps can affect the PSD of the final powder. The aim of this study was to investigate the influence of PSD on caking and the mechanisms involved. Smaller particles showed higher moisture sorption and a greater caking tendency, measured by dynamic vapor sorption and ring shear testing, respectively. Therefore, moisture sorption isotherms appeared as a valuable tool to predict the effect of PSD on humidity caking, as confirmed by the results of ring shear testing. Controlling the amount of fines, characterized by a higher content of impurities, a larger specific surface area and a broader span of the PSD, was found critical to limit caking. More precisely, both the total surface area and the span of the PSD require close attention as they can significantly influence humidity and mechanical caking.

Influence of particle size on the physicochemical properties and stickiness of dairy powders

“…Mineral content of DWP and WPP was also significantly higher (P ≤ 0.05) in smaller size fractions. In a similar study by Carpin et al (2017), the authors also observed higher protein and mineral contents for smaller particles of crystalline lactose powder. As expected, DWP and WPP contained a higher amount of lactose (80.2 ± 1.27 and 87.3 ± 0.83%, respectively) compared with SMP (48.5 ± 6.11%).…”

“…Haque and Roos (2004b) examined the differences in water uptake of coarse and fine amorphous lactose/protein powders and found that the fine particles absorbed slightly more water than the coarse powder particles at relative vapour pressures (RVP) ≤ 33.2%. Similarly, Carpin et al (2017) found that for crystalline lactose powders, smaller particles showed an increase in water absorption compared with larger particles at RHs > 50%. Rogé and Mathlouthi (2000) also showed the same effect of particle size on water uptake for crystalline sucrose.…”

“…Hygroscopicity is closely linked with stickiness, as increased moisture content increases the rate of stickiness development (Murti et al, 2009). Various studies (such as Carpin et al, 2017 andRoos, 2004b) have investigated the influence of particle size on water absorption by different dairy powders. Haque and Roos (2004b) examined the differences in water uptake of coarse and fine amorphous lactose/protein powders and found that the fine particles absorbed slightly more water than the coarse powder particles at relative vapour pressures (RVP) ≤ 33.2%.…”

Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein’s powders

“…The filled pans were subjected to water adsorption cycle using surface measurement DVS advantage (Surface Measurement Systems Ltd., London, UK) equipped with a Cahn microbalance. The DVS program was setup as described by Carpin et al (2017). The lactose crystallization characteristics [water activity and necessary water for lactose crystallization (X c )] were identified.…”

Studi Karakteristik dan Uji Aktivitas Antioksidan dari Tepung Buah Okra (Abelmoschus esculentus)

“…Besarnya jumlah partikel yang pada ukuran 125 µm dapat juga dikarenakan partikel tersebut saling menempel dan tidak dapat lepas dari saringan, Distribusi ukuran partikel diukur untuk memastikan kualitas konstan tepung, flowability, kepadatan, kompresibilitas yang artinya bahwa semakin tinggi partikel halus (yang <250 µm) maka semakin banyak yang dapat terabsorpsi. Berdasarkan penelitian ini didapatkan data bahwa ukuran partikel yang lebih kecil <250 µm adalah berkisar 7)% sehingga dapat diasumsikan bahwa tepung Okra dapat terabsorbsi dengan baik (Carpin et al, 2017). Kadar air buah Okra yaitu 89,7%, sedangkan tepung Okra memiliki kadar air 8,37% (Tabel 2).…”